Rosemary-Infused Sourdough Bread with Roasted Garlic (Fresh Rosemary, Herb Water & Rosemary Salt)

A cozy, aromatic, artisan-style sourdough loaf infused with rosemary water, fresh herbs, and sweet roasted garlic.

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🌿 Ingredients

• 500 g all-purpose flour

• 285 g rosemary-infused water (see below)

• 150 g active sourdough starter

• 9 g sea salt

• 6 sprigs fresh rosemary

• 2 whole garlic bulbs

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Step-by-Step Instructions (Improved + SEO Optimized)

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1. Prepare & Feed the Sourdough Starter

A strong, active starter is the foundation of great rosemary sourdough.

1. Feed your sourdough starter with ½ cup flour and ½ cup water.

2. Mix well, cover with a towel, and allow it to sit at room temperature for 3–24 hours until bubbly and active.

3. Your starter is ready when it has doubled and passes the float test.

Starter Care Tips:

• Store your sourdough starter in the refrigerator between bakes.

• Feed monthly (or weekly if you bake often).

• Always use a fed, active sourdough starter for best rise and flavor.

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2. Make Rosemary-Infused Water

This step adds deep, earthy rosemary flavor throughout the dough.

1. Place 4 sprigs of fresh rosemary in a heat-safe bowl.

2. Pour boiling water over the rosemary and steep until fully cooled.

3. Refrigerate for faster cooling.

4. Strain and measure 285 g of rosemary water for the dough.

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3. Roast the Garlic (for Sweet, Spreadable Flavor)

1. Preheat oven to 400°F (205°C).

2. Cut the tops off 2 whole garlic bulbs.

3. Wrap in parchment (or place in a small Dutch oven).

4. Roast for 45 minutes, until soft, golden, and caramelized.

5. Let cool, then squeeze out the roasted garlic cloves.

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4. Mix the Dough

1. In a large mixing bowl, combine:

   • 500 g flour

   • 150 g active starter

   • 285 g rosemary water

   • 9 g rosemary sea salt (blend 1/2 cup salt and a sprig of dried or fresh rosemary together)

   • (Save 2 sprigs rosemary & all roasted garlic for later folding)

2. Mix until the dough forms a shaggy ball.

3. Knead gently for 1 minute.

4. Cover with plastic wrap and a towel.

5. Rest 30 minutes.

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5. First Rise (Bulk Fermentation)

1. After resting for 30 minutes, knead briefly again to build gluten.

2. Cover and let the dough rise overnight at room temperature (8–12 hours).

3. The dough should be puffy, smooth, and increased in volume.

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6. Fold in Fresh Rosemary & Roasted Garlic

1. Preheat your oven to 425°F with a Dutch oven inside.

2. Place dough onto lightly floured parchment paper.

3. Gently flatten the dough into a rectangle.

4. Add  fresh rosemary and roasted garlic across the surface (just sprinkle all over).

5. Fold the dough in thirds (like a letter), then in half.

6. Repeat if needed to distribute evenly.

7. Shape into a tight round boule.

8. Score the top with a sharp knife or lame.

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7. Bake the Rosemary Sourdough

1. Carefully transfer the dough (with parchment) into the preheated Dutch oven.

2. Cover and bake for 25 minutes.

3. Remove lid and bake another 20–25 minutes until deep golden brown.

4. Cool completely on a wire rack before slicing.

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📝 Additional Tips

• Don’t slice the bread while warm — cooling improves the crumb structure.

• Extra rosemary water or rosemary salt can be sprinkled on top before baking.

• Use leftover starter in pizza dough, cookies, pancakes, crackers, or waffles.